Spicy Thai Zoodle Salad
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 114.9
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 68.5 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.3 g
- Protein: 2.2 g
View full nutritional breakdown of Spicy Thai Zoodle Salad calories by ingredient
Introduction
Everyone loves a good spicy noodle salad. This recipe has the crunch, creamy flavor and spice that makes a thai noodle salad. With half the calories and void of grains, dairy, peanuts and meat, everyone can enjoy this deliciously healthy zoodle salad! Everyone loves a good spicy noodle salad. This recipe has the crunch, creamy flavor and spice that makes a thai noodle salad. With half the calories and void of grains, dairy, peanuts and meat, everyone can enjoy this deliciously healthy zoodle salad!Number of Servings: 12
Ingredients
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2 medium orange sweet potatoes (or yams)
2 large zucchinis
1 large sweet red pepper
3 medium carrots
1 large sweet onion
4 tsp ginger root, minced
5 cloves garlic, minced
3 tbsp Toasted Sesame Oil
1 tsp chili garlic oil
4 tsp crushed red pepper flakes
2 pepper Hot Chili Peppers, minced
3 tbsp Tahini
4 tsp coconut aminos
Juice of 1 large lime
1 tsp lime zest
Scallions and cilantro, chopped for garnish
Tips
You can substitute peanut butter for the tahini and tamari for the coconut aminos. You can also add shredded rotisserie chicken for a main course.
Directions
Using a spiralizer attachment or mandolin, make sweet potato and zucchini noodles. Julienne the carrots, onions and sweet red pepper.
In a large sauce pan put 2 Tbsp of sesame oil (reserving 1 Tbsp for dressing), chili garlic oil, half the garlic, half the ginger and minced hot chili peppers. Heat oil and coat the pan. Add the sweet potato noodles and saute 3-5 minutes or until noodles start to soften. Add the carrots, onions, zucchini and pepper and saute another 5 minutes until noodles are soft but still have some crunch. Remove from heat.
In a large bowl combine remaining sesame oil, crushed red pepper flakes, tahini, coconut aminos, lime juice and zest. Whisk together. Transfer the warm noodles into the large bowl and turn to coat with the dressing.
If serving warm immediate garnish with scallions and cilantro. If serving cold, chill for at least 2 hours then garnish with scallions and cilantro before serving.
Serving Size: makes 12- 1 1/4 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JPHILLIPS14.
In a large sauce pan put 2 Tbsp of sesame oil (reserving 1 Tbsp for dressing), chili garlic oil, half the garlic, half the ginger and minced hot chili peppers. Heat oil and coat the pan. Add the sweet potato noodles and saute 3-5 minutes or until noodles start to soften. Add the carrots, onions, zucchini and pepper and saute another 5 minutes until noodles are soft but still have some crunch. Remove from heat.
In a large bowl combine remaining sesame oil, crushed red pepper flakes, tahini, coconut aminos, lime juice and zest. Whisk together. Transfer the warm noodles into the large bowl and turn to coat with the dressing.
If serving warm immediate garnish with scallions and cilantro. If serving cold, chill for at least 2 hours then garnish with scallions and cilantro before serving.
Serving Size: makes 12- 1 1/4 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JPHILLIPS14.